Tandoori Salmon

  • Serves: 6-8

    Ingredients

    • 800g thick cut salmon fillet - skinned and cut into bite-sized cubes

    Marinade

    • 1 tbsp lime zest
    • Juice of two limes
    • 3 tbsp fresh coriander, finely chopped
    • 2 tbsp garlic and ginger paste
    • 1 tbsp green finger chilli, finely chopped
    • 1 ts freshly ground black pepper
    • 5 tbsp light soy sauce
    • 3 tbsp soft dark brown sugar
    • 4 tbsp water
    • 4 tbsp rapeseed (canola) oil

  • Prep Time: 10 minutes

    Cook Time: 8 minutes

    Method

    1. Pour all of the marinade ingredients into a large bowl and whisk together.
    2. Add the salmon pieces (tikka) into the marinade and let it soak up the juices for 20 minutes or up to two hours.
    3. When ready to cook, fire up your Doori until the temperature gauge is in the red zone and skewer your salmon tikka. Retain the marinade for basting. 
    4. It should only take about 5 to 8 minutes for the salmon pieces to cook but it could take a little longer depending on the heat of your charcoal and the size of the salmon chunks.
    5. When the salmon tikka are almost cooked to your liking, baste them liberally with the reserved marinade.
    6. Serve hot. These salmon tikka taste so good you can simply serve them with a green salad and nothing else!